000 03572cam a2200397 i 4500
001 007415392
005 20180722214258.0
008 130419s2013 nyua 001 0 eng
010 _a2013009625
019 _a826076365
020 _a0345530527 (hardcover : alk. paper)
020 _a9780345530523 (hardcover : alk. paper)
020 _z9780345545534 (ebook)
035 _a(OCoLC)841198122
_z(OCoLC)826076365
040 _aDLC
_erda
_beng
_cDLC
_dIG#
_dYDXCP
_dBDX
_dYBM
_dNQB
_dNFG
043 _ae-it---
049 _aNFGD
092 _a641.5945
_bW586
100 1 _aWhite, Michael,
_d1971-
_9236322
245 1 0 _aClassico e moderno :
_bessential Italian cooking /
_cMichael White and Andrew Friedman ; foreword by Thomas Keller.
250 _aFirst edition.
264 1 _aNew York :
_bBallantine Books,
_c[2013]
300 _axxxiii, 405 pages :
_bcolor illustrations ;
_c29 cm
336 _atext
_2rdacontent
337 _aunmediated
_2rdamedia
338 _avolume
_2rdacarrier
500 _aIncludes index.
505 0 _aClassico -- Per comencare : to start -- Antipasti e insalate : salads and first courses -- Pizze : pizza -- Zuppe : soups -- Pasta e risotto : pasta and risotto -- Pesce e frutti di mare : fish and shellfish -- Pollame e carne : poultry and meat -- Contorni : side dishes -- Dolci : desserts -- Moderno -- Salads and first courses -- Pizza -- Soups -- Pasta and risotto -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic techniques and recipes.
520 _a"Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the 'Classico' portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The 'Moderno' chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef."--
_cPublisher's description.
546 _aText in English; recipe titles and some chapter headings in English and Italian.
650 0 _aCooking, Italian.
_941121
700 1 _aFriedman, Andrew,
_d1967-
_985664
942 _cBOOK
_01
994 _aC0
_bNFG
998 _a007415392
999 _c157105
_d157105